VEGAN MOFO #6!

Today's Vegan MOFO is:

BLACK BEAN SOUP W/CORN BREAD!!!

Vegan Black Bean Soup w/ cornbread and crackers.

Ingredients and Brands (* = Organic) Dry Black Beans, Cooked (Eden *) Celery (*) Red Bell Pepper (*) Carrots (*) Golden Potatoes (*) Tomatoes (*) Corn (*) Spices and Herbs (Simply Organic/Spicely *) Yellow Corn Mill (Arrowhead Mills *) Unbleached, Unrefined Flour (Arrowhead Mills *) Aluminum-Free Baking Powder ((Non-GMO) Rumford) Egg Replacer (Ener-G) Rice Milk (Rice Dream *) RAW Coconut Oil (Artrisana *) Corn (*) Red Bell Pepper (*) Saltine Crackers (Back to Nature *) To make the soup: Add a tablespoon of oil to a pot and cook the celery, carrots, and pepper for a few minutes on medium-high heat. Then add spices like Cumin, Black pepper, and chili powder. Next add about 2 cups of beans with as much bean juice as you can and stir. Heat that to a boil and then add in your potatoes and tomatoes. Boil for a few minutes and then turn the heat down to a simmer and simmer the soup while occasionally stirring.  While it's simmering make the cornbread.  1 Cup of flour 1 Cup of cornmeal 1 Tablespoon baking powder 1/2 teaspoon of salt Mix those together Add in: 1 Cup of rice milk Egg replacer equivalent of 2 eggs (3 teaspoons replacer and 4 tablespoon water mixed together) 1/4 Cup of oil (we used coconut oil) Mix ingredients together and then add corn if you want. We cooked our corn from frozen with a little bit of butter and some red pepper flakes before putting it into the cornbread mix. Leave a bit of corn out to spread on top. Bake at 375 degrees for 15 or so minutes (until the cornbread starts to crack and you can stick a toothpick or knife in the center and it will come out clean). Add the corn to the top a few minutes before the cornbread is completely done. Voila'!

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<3 Kyndal